The sodium salt of lactic acid — a natural compound produced during fermentation. Acts as an acidity regulator and humectant, helping food retain moisture and extending shelf life. Found in bread, canned vegetables, meat preparations, and some baby foods. Generally considered safe by EFSA and FDA. Lactic acid itself is produced naturally in our muscles and in fermented foods like yogurt. No significant health concerns at typical dietary levels.
This additive is authorised to be used in the following 5 food categories:
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